Butter And Herb Roasted Red Onions Recipes

Steps:

• Position rack in center of oven; preheat to 400°F. Place onions on rimmed baking sheet. Open onion wedges to resemble flowers but do not break off base. Melt butter in small saucepan over low heat. Whisk in rosemary, parsley, and lemon juice. Season herb butter with salt and pepper. Brush some butter over onions. Roast onions until tender and beginning to char, brushing occasionally with more herb butter, about 1 hour. Serve warm.

Steps:

• Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

Steps:

• Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
• These onions are great with a roast, so tasty and sweet.

Steps:

• Preheat oven to 400°F.
• Remove the 1st layer of skin from the onions. With a knife take off the bottom core end of the onion to give it a flat base.
• Make two cuts in the top in a cross shape cutting 1/2 way through the onion (Do not cut through into quarters!).
• Mush the butter and thyme together, and then push into the gaps of the onions. Season with a good pinch of salt and pepper.
• Cook the onions tightly packed in a earthen ware dish on a light bed of sea salt.
• Place in the preheated oven for about 30-35 minutes.

Steps:

• Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
• Preheat the oven to 400 degrees F.
• Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
• While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

Steps:

• Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
• Position rack in bottom third of oven; preheat to 400°F. Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat. Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
• Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter. Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables. Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer. Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
• Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat. Pour juices into medium saucepan. Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste. Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.